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Diabetic-Friendly Blueberry Coffee Cake

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
12 servings
Dessert
Diabetic-Friendly Blueberry Coffee Cake
Ingredients
  • 1 1/2 cups granular sucrolose sweetener (such as Splenda®)
  • 1 cup milk
  • 3/4 cup butter, melted and cooled
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 3/4 cups fresh or frozen blueberries
  • 1 1/2 cups malitol brown sugar substitute
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter, softened
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
Next, take a 9x13-inch baking pan and lightly grease it with butter or cooking spray.
3
In a large mixing bowl, combine 1 and 1/2 cups of sucralose sweetener with milk, 3/4 cup melted butter, eggs, and vanilla extract. Mix everything together until well combined.
4
In another bowl, whisk 3 cups of flour and baking powder until smooth. Gradually add this mixture to the milk mixture, stirring constantly until just combined.
5
Gently fold in 3 cups of fresh or frozen blueberries into the mixture.
6
Take a small bowl and mix together 3/4 cup of malitol sweetener, the remaining 3/4 cup of flour, and a pinch of cinnamon. Use your fingers or a fork to break down the mixture until it resembles coarse crumbs.
7
Add 1/2 cup of softened butter to this mixture and stir until it reaches a crumbly consistency.
8
Spread the cake batter evenly into the prepared baking pan.
9
Place the baking pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
10
This cake is best served warm and straight from the oven.